CREAM OF PARISIAN SOUP
This is something that my mom used to make with the scrapes of leftover ham. Now I make it and will use the ham that I honey glaze myself (I'm to cheap to spring for the real thing) and at least 5 - 6 times a year if not more. I like to cook it in the crock pot on low for 4-6 hrs or more but watch to make sure it doesn't stick...
Provided by Suzanne Marzano
Categories Cream Soups
Time 4h20m
Number Of Ingredients 10
Steps:
- 1. Chop and steam veggies in 2 c. water til just about tender.
- 2. In large soup pan melt butter and margie. Add celery and onions and saute til celery is about tender and onions are clear.
- 3. Add flour, stir until blended and cook for about 3-4 min. to get rid of flour taste. Just like making white white sauce.
- 4. Add chicken seasoning or crush bullion cubes to flour mixture then slowly add milk, 1 cup at a time, stirring so it doesn't lump.
- 5. Then add pepper pinch of salt, diced ham and veggies. Stir lightly and simmer stirring every so often so it doesn't burn.
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